Double Chocolate Muffins
Ultra-moist bakery-style chocolate muffins with domed tops, packed with mini chocolate chips and rich Dutch process cocoa powder. Easy 25-minute recipe perfect for breakfast or snacks.
Ingredients
- For the Double Chocolate Muffins:
- 1¾ cups 219g all-purpose flour, spooned and leveled
- ½ cup 40g Dutch process cocoa powder
- 2½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup 112g unsalted butter, melted
- 1 cup 200g granulated white sugar
- 2 large eggs at room temperature
- ½ cup 120ml whole milk, at room temperature
- ½ cup 122g sour cream, at room temperature
- 2 teaspoons vanilla extract
- 1 cup 200g mini semi-sweet chocolate chips
- ½ cup 100g mini semi-sweet chocolate chips for sprinkling on top
Instructions
- Preheat oven to 375°F (190°C). In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until well combined. Set aside.
- In a large mixing bowl, whisk together melted butter and sugar until smooth. Add eggs one at a time, whisking well after each addition. Mix in milk, sour cream, and vanilla until completely combined.
- Add dry ingredients to wet ingredients. Using a rubber spatula, gently fold together until just combined. Don't overmix – a few lumps are fine.
- Fold in 1 cup of mini chocolate chips with spatula, ensuring even distribution throughout batter.
- Cover bowl with plastic wrap and let batter rest at room temperature for 30 minutes. This creates the domed tops.
- Line a 12-cup muffin pan with paper liners. For best dome effect, fill only every other muffin cup about ¾ full with batter. Sprinkle remaining ½ cup chocolate chips generously over each muffin.
- Bake for 18-20 minutes, or until toothpick inserted in center comes out with just a few moist crumbs. Cool in pan for 10 minutes before transferring to wire rack.
Notes
Room temperature ingredients: Ensure eggs, milk, and sour cream are at room temperature for best texture
Flour measurement: Spoon flour into measuring cup and level with knife for accuracy
Resting time: Don't skip the 30-minute rest - it's crucial for domed tops
Every-other-cup method: Use only every other muffin cup for bakery-style height
Storage: Store in airtight container at room temperature for up to 3 days or freeze for up to 3 months
Substitutions: Can use regular cocoa powder instead of Dutch process, or Greek yogurt instead of sour cream
Chocolate chip tip: Toss chips in 1 tablespoon flour before folding in to prevent sinking
Flour measurement: Spoon flour into measuring cup and level with knife for accuracy
Resting time: Don't skip the 30-minute rest - it's crucial for domed tops
Every-other-cup method: Use only every other muffin cup for bakery-style height
Storage: Store in airtight container at room temperature for up to 3 days or freeze for up to 3 months
Substitutions: Can use regular cocoa powder instead of Dutch process, or Greek yogurt instead of sour cream
Chocolate chip tip: Toss chips in 1 tablespoon flour before folding in to prevent sinking